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Chicken Pot “No Pie” with Buttermilk Biscuits Recipe

Chicken Pot “No Pie” with Buttermilk Biscuits is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Chicken Pot “No Pie” with Buttermilk Biscuits is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook chicken pot “no pie” with buttermilk biscuits using 19 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Chicken Pot “No Pie” with Buttermilk Biscuits:

1. Take Chicken pot pie
2. Prepare 15 strips chicken (diced)
3. Prepare 5-6 medium-sized potatoes (cubed)
4. Take 1 frozen bag of peas (I buy a mixed package with corn, peas, and carrots inside)
5. Get 1/2 onion (diced)
6. Prepare 2 cloves garlic (minced)
7. Get 2 cups chicken broth
8. Take Desired amount of salt
9. Take Desired amount pepper
10. Prepare 2 tbsp flour
11. Make ready 2 tbsp butter
12. Make ready Buttermilk biscuits
13. Take 4 cups AP flour
14. Take 4 tsp baking powder
15. Make ready 1/2 tsp baking soda
16. Make ready 1 tsp salt
17. Make ready 3/4 cup butter
18. Take 1 cup buttermilk
19. Make ready 2 tbsp butter (for brushing)

Instructions to make Chicken Pot “No Pie” with Buttermilk Biscuits:

1. Preheat the oven to 190 degrees Celsius. (375 degrees Fahrenheit)
2. Then, in a large bowl combine your dry ingredients using a whisk.
3. Add the butter into flour mixture and crumble with your fingers.
4. Gradually add in the buttermilk and mix with your hands until you have formed a ball of dough. If you don’t have buttermilk on hand, see step 5 for instructions on how to make your own. (I always make it from scratch for this recipe.)
5. You can easily make buttermilk with whole milk and either lemon juice or white vinegar. For every 1/2 cup of milk you use, add 1/2 tsp of lemon juice or white vinegar; whisk together.
6. Roll our your dough, then fold in half. Roll out again, and fold once more. Then roll out the dough until it’s between 1 1/2 - 2 inches thick. (Folding the dough over builds up layers making your biscuits thicker.)
7. Next, using a biscuit cutter or a glass cup, cut out your biscuits and place on a cooking tray that has been lined with parchment paper. Bake for 18-20 minutes or until golden brown.
8. Melt 2 tbsp butter and lightly brush the tops of the biscuits using a pastry brush.
9. Now, let’s make the chicken pot pie filling. First, wash and peel your potatoes. Then, cut them into small cubes and set aside.
10. Next, cut the chicken strips into equal bite-sized chunks. Set aside.
11. Add the minced garlic and 1/2 onion to a pan and sauté until translucent. Once it’s translucent, add the potatoes and cook on medium-low heat for 8 minutes.
12. Now is a good time to preheat your oven to 180 degrees Celsius. (350 degrees Fahrenheit)
13. Add the frozen veggies and cook for 4 minutes.
14. Then, pour in the chicken broth and add the diced chicken. Place a lid over the pan and stir occasionally to make sure all the pieces of chicken are cooked; cook on medium heat for 8 minutes. (Pre-cooking your chicken is also an option, however I learned from experience that when you do that the chicken tends to be a lot drier.)
15. Once the chicken is cooked, evenly coat everything in the pan with the flour. Stir quickly to avoid lumps. Then, add the butter and stir well.
16. Pour everything into your oven safe cooking dish and put in the oven. Bake for 40 minutes.
17. C’mon!! 🤤😍

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